Ingredients
- 1 Tbsp fresh lemon juice
- 1/2 tsp Dijon mustard, like Maille
- 3 Tbsp olive oil
- kosher salt and freshly ground black pepper
- 1 1/4 cups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
- 12 oz sugar snap peas (about 3 cups), trimmed
- 4 oz arugula, tough stems removed (about 6 packed cups)
- 4 oz prosciutto, thinly sliced
- knob of fresh horseradish, peeled (for serving)
Instructions
1
Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
2
Working in batches, cook green peas and sugar snap peas in a large pot of boiling salted water until crisp-tender, about 2 minutes per batch. Immediately transfer to a bowl of ice water and swoosh peas around until cold; this sets their color and halts the cooking. Drain and pat dry with paper towels.
3
Add green peas, sugar snap peas, and arugula to bowl with vinaigrette and toss until well coated with dressing; season with salt and pepper.
4
Arrange salad on a platter and top with prosciutto. Finely grate horseradish over salad to your liking.
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Dec 2018
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Recipe marked as cooked!
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